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Lamb stew with artichokes, cannellini beans and sunsoaked tomatoes


Serves: 6
timePrep time: 30 mins
timeTotal time:
Lamb stew with artichokes, cannellini beans and sunsoaked tomatoes
Recipe by Georgina Fuggle and Tamsin Burnett-Hall / Recipe photograph by Clare Winfield

Lamb stew with artichokes, cannellini beans and sunsoaked tomatoes


Serves: 6
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
450Kcal
Fat
27gr
Saturates
6gr
Carbs
11gr
Sugars
3gr
Fibre
7gr
Protein
35gr
Salt
1.3gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 tbsp olive oil
  • 900g boneless lamb shoulder, cut into 4cm cubes
  • 1 large onion, sliced
  • 4 garlic cloves, thinly sliced
  • 125ml white wine
  • 1 tbsp tomato purée
  • 2 tbsp white wine vinegar
  • 300ml hot vegetable stock
  • a sprig of fresh rosemary
  • 1 x 400g tin cannellini beans, drained and rinsed
To finish
  • 1 x 280g jar artichoke antipasto, drained
  • ½ x 290g tub sunsoaked tomatoes, drained
  • 2 tbsp parsley, chopped, to garnish

Step by step

Get ahead
The stew can be frozen for up to 2 months.
  1. Preheat the oven to 150°C, fan 130°C, gas 2. Heat 1 tablespoon olive oil in a large frying pan over a high heat. Brown the lamb in batches until each piece is well coloured. Take your time – you will be able to taste the extra layer of flavour. Remove the lamb from the pan and set aside as it is done.
  2. Add the remaining tablespoon of oil to the frying pan and fry the onion for 3-4 minutes until beginning to caramelise. Add the garlic and continue to fry for a minute. Pour over the white wine and allow it to reduce by two-thirds, so the liquid has almost disappeared.
  3. Transfer the lamb, onions, garlic and reduced wine into a 2-litre casserole. Stir through the tomato purée, vinegar and hot stock. Add the rosemary sprig; season generously. Cover and cook in the oven for 2 hours.
  4. Remove the lid and stir through the cannellini beans. Replace the lid and cook for just 15 minutes longer. Remove the stew from the oven and allow to cool completely. Discard the rosemary sprig.
  5. Transfer to freezer bags, label and freeze.
  6. When ready to serve, defrost for 24 hours in the fridge; reheat for about 20 minutes in a lidded pan, adding 100ml water, until bubbling. Stir through the artichokes and sunsoaked tomatoes until they're heated through.
  7. Serve garnished with chopped parsley.

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